Last night I screwed up my courage and made caramels! Hot sugar scares me just a little but I LOVE caramels and am always disappointed by the ones from the store. They came out wonderfully but I am wondering about how to wrap them nicely. The recipe says to wrap in bits of wax paper. This works but looks ugly. Any suggestions for finding a better solution next time? BTW - these are amazing and there is NO corn syrup needed.

1. Butter a small (6x6 inch) square pan.2. Combine sugar, cream, butter, vanilla, and 1 TBL water in a medium heavy-bottomed saucepan. Stir over medium heat until the sugar dissolves and the butter is melted.3. Bring to boil and cover for 3 minutes.4. Uncover, but do not stir! Continue boiling until candy thermometer reads 250 degrees.5. Pour caramel into the prepared pan. Score and cut when mostly cool.

you could probably use clear plastic wrapping paper if you wanted. For the holidays I also like using regular wrapping paper to wrap candies, but it depends on the consistency of the candies. If they're too moist they'll stick to the paper and you'll just have a mess.

__________________Always try to bring a spare set of clothing when you dream about going to work or school. That way, if you encounter someone having that dream where they show up in their underwear, you'll be their hero.

Naked CaramelsJanet H[FONT=Verdana][SIZE=2]Last night I screwed up my courage and made caramels! Hot sugar scares me just a little but I LOVE caramels and am always disappointed by the ones from the store. They came out wonderfully but I am wondering about how to wrap them nicely. The recipe says to wrap in bits of wax paper. This works but looks ugly. Any suggestions for finding a better solution next time? BTW - these are amazing and there is NO corn syrup needed.
[/SIZE][/FONT][INDENT][B][FONT=Verdana][SIZE=2]Ingredients:[/SIZE][/FONT][/B]
[/INDENT][INDENT][INDENT][FONT=Verdana][SIZE=2]1/2 cup cream[/SIZE][/FONT][FONT=Verdana][SIZE=2]
1/4 tsp vanilla[/SIZE][/FONT][FONT=Verdana][SIZE=2]
6 tbsp butter, cut into a few pieces[/SIZE][/FONT]
[FONT=Verdana][SIZE=2]1-1/3 cups light brown sugar[/SIZE][/FONT][/INDENT][/INDENT][INDENT][B][FONT=Verdana][SIZE=2]Preparation:[/SIZE][/FONT][/B]
[/INDENT][INDENT][INDENT][FONT=Verdana][SIZE=2][B]1.[/B] Butter a small (6x6 inch) square pan.[/SIZE][/FONT]
[FONT=Verdana][SIZE=2][B]2.[/B] Combine sugar, cream, butter, vanilla, and 1 TBL water in a medium heavy-bottomed saucepan. Stir over medium heat until the sugar dissolves and the butter is melted.[/SIZE][/FONT]
[FONT=Verdana][SIZE=2][B]3.[/B] Bring to boil and cover for 3 minutes.[/SIZE][/FONT]
[FONT=Verdana][SIZE=2][B]4.[/B] Uncover, but [B]do not stir![/B] Continue boiling until candy thermometer reads 250 degrees.[/SIZE][/FONT]
[FONT=Verdana][SIZE=2][B]5.[/B] Pour caramel into the prepared pan. Score and cut when mostly cool. [/SIZE][/FONT]
[/INDENT][/INDENT]3 stars
1 reviews